Creamery, cheese, in Samothraki. In Samothraki, a place with its own flora and full of goat herds, there is only one creamery. And has a new producer, Panagiotis Papanikolaou. The creamery was belonging to his grandfather. His father worked on other jobs. Milk and goat meat arrives at the island creamery and cheese immediately. In 2000, Panagiotis, after his studies in Economics in Thessaloniki, he returned to the island to live there and running again the dairy. The modernized, took the appropriate credentials and studied alongside masters cheesemakers, Sarakatsans and people from Ioannina. He had, indeed, and the help of a professor of Ioannina School Milk, Mr. Manthou Galani. Just 4 years ago he undertook the cheese-making. He makes the cheese that we are awarding; the kashkaval cheese Sarakatsan fermented in hand and feta. The Sarakatsan cheese, the kashkaval, are kneaded by hand. All made from goat's milk on the island with natural yoghurt culture, and are available in their store in Alexandroupolis. A rate available in the local market and tourists on the island, while a smaller arrives in Athens and Thessaloniki. "One reason that our cheese is special," he said, "is that animals salten daily and graze the highly diverse flora of Samothraki. And I am determined to make cheese only as long as i have milk from the island. "